Dinner

Stuffed Potatoes with Gruyère, Egg Yolks, and Chives Recipe

ByClara Bennett July 5, 2026July 5, 2026

Introduction

Stuffed potatoes are a comforting and flavorful side dish that transforms simple Yukon gold potatoes into a rich and cheesy delight. This recipe combines creamy mashed potato filling with savory gruyère and egg yolks, baking them to golden perfection.

Two round English muffin halves sit on a white plate with a white marbled texture background, each topped with a layer of melted yellow cheese sprinkled with small green chopped chives and black pepper. One muffin is whole, while the other is cut with a piece on a silver fork, showing a soft runny orange egg yolk inside that oozes onto the plate. A silver knife with traces of yolk lies near the muffins. The textures show the toasted, slightly crispy muffin base beneath the smooth, melted cheese, bright green chives, and shiny, fresh egg yolk. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium Yukon gold potatoes (cut in half and scored)
6 egg yolks
1/3 cup gruyère, grated (plus more for topping)
3 tbsp unsalted butter
1/3 cup heavy cream, warmed
Chives, to taste
Avocado oil spray
1/2 tsp oregano
Salt and pepper, to taste

Instructions

Step 1: Spray the cut potatoes with avocado oil and sprinkle with salt. Bake at 400°F (200°C) for 25-30 minutes, until they are fork tender.
Step 2: Using an oven mitt, carefully remove the potatoes and hollow out the insides with a spoon, leaving as much or as little potato as you prefer.
Step 3: In a saucepan, brown the butter over medium heat for 4-5 minutes until it turns golden and fragrant.
Step 4: Spray the hollowed potato skins with more avocado oil and bake them at 400°F (200°C) for another 5-7 minutes to crisp up.
Step 5: Mash the scooped-out potato flesh and mix in the grated gruyère, warmed heavy cream, browned butter, oregano, salt, pepper, and chives. Add more cream if the mixture feels too thick.
Step 6: Once the potato skins have cooled slightly, place a small amount of gruyère in each shell, add one egg yolk, then top with the mashed potato mixture and more gruyère on top. Broil for 4 minutes until the cheese is bubbly and golden.
Step 7: Garnish with additional chives and a sprinkle of black pepper before serving.

Tips & Variations

Use sweet potatoes instead of Yukon gold for a naturally sweeter flavor and vibrant color.
Add crispy bacon or sautéed mushrooms to the filling for extra texture and taste.
If you prefer, replace gruyère with sharp cheddar or fontina cheese for a different flavor profile.
Make sure to warm the heavy cream before mixing to keep the potato filling smooth and creamy.

Storage

Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through. Avoid microwaving to maintain the crispiness of the skins.

How to Serve

The image shows two round pieces of toasted bread on a white plate, each topped with a thick layer of melted light yellow cheese that is slightly browned and bubbly on top. The front piece is cut open, revealing gooey bright yellow yolk spilling out, with melted cheese covering it. Small green herb pieces are sprinkled generously over the cheese and yolk, and there are also scattered black pepper flakes adding texture. A silver fork holds a bite-sized piece of the cheesy toast with yolk dripping onto the plate, while a knife lies beside the toast, smeared with yolk and herbs. The plate sits on a white marbled surface with some scattered herbs and pepper grains around, giving a fresh and rustic feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these ahead of time?

Yes, you can prepare the filling and hollowed potato skins in advance and assemble them just before baking and broiling. This makes for a great make-ahead dish when entertaining.